Happily married. Young at heart. Slightly food obsessed.
I have a small silicone 'spoonula' that is ideal for stirring the eggs and moving them around the pan. It's slightly wider than the fork shown above and is my go-to tool for any type of scrambled egg, French omelet included.
An over-the-cup Melitta brewing cone, small cone filters and a hot pot or way to heat water for fresh brewed coffee. Plus 2 mugs and a couple of days of pre-ground coffee.
small serrated knife (for tomatoes and bread)
flexible cutting boards
small hand held can opener
locking tongs (8-10 inch)
deep cook spoon
cast iron pan
2- @forks, knives, spoons
2 kitchen towel- double as pot holders
If you are a regular, why not call or talk to the bar manager. Ask him to stock your preferred brand.
In the top photo there are rolled aluminum foil off-sets seated around the bruner and underneath the heat grate. What is that about?
OK- One question. How do I NOT recieve email notifications for Serious Eats comments on Facebook? Help me please from the more tech savvy participants.
p.s. Send me a slice o' that pizza. :)
This is an experiment. I've posted a WHAT'S FOR DINNER? thread at SE on Facebook. Come join me and carry on. See you there! *smoochies*
Ditto EVRYTHING BeavisPeters said. :(
I will ask again. Please do not close down TALK on Serious Eats. I don't want to use Facebook for Talk Conversations for multiple reasons.
If Talk isn't revived, I will be visiting Serious Eats less frequently for reasons apparent.
Please reconsider that decision. Thank you.
Keep Talk Please. It's an oasis in the web. Ut's the main reason I visit Serious Eats. Cool if you expand it. But don't delete it, please.
@Allison Kara- How about this? PBS's website has lots of recipes for Cino De Mayo.
One in the kitchen, one in the basement, one in the garage.
The kitchen also has a big box of baking soda and large pot lids for extinguishing fires. So far, none have been needed for that purpose.
Today we're having adobo seasoned, pulled slow roasted pork shoulder, chipotle black beans, yello rice, queso fresco, diced avocado-tomato salsa, fresh pico de gallo, roasted tomatillo salsa, corn and flour tortillas, fresh pineapple and mango for dessert.
Poaching chicken tonight for enchiladas suiza tomorrow, with whatever is left over from tonight in some form or other.
Looking forward to a week of happy eating.
Thank you all for your input. I love to read about what others like to make at home.
Last night I was feeling under the weather, out of steam and time so I posed the question to Mr. McD. "Do you want hamburgers (easy for me to make) or black beans & rice (already made)?"
He chose black beans and rice for last night's dinner, so I still have the ground meat in the fridge.
@lemonfair- I haven't made "goulash" in ages. It has always been a comfort food here too.
@scaramoche- When you perfect that sauce, please share the recipe with us.
AnnieT- I love kubideh!
Thanks to everyone. Y'all have the BEST ideas!
I haven't tried making beans in my pressure cooker. For some reason, I always use the stove top or slow cooker. I've got a large bag of cannelini beans in the pantry. I'm going to have to give this a try.
Love the vinegar steeped onions idea as a condiment.
What a great write up and review Ed. I think it's safe to say that long time readers of Serious Eats all feel a special connection to Adam and miss him. So it was a wonderful surprise to not only see Adam featured, but a joy to see him pursuing his pizza passion with so much success.
Adam, we look forward to further updates! And as for the pizzas, I'll take one of each please! :)
Don't leave out the cashew cream. It's so easy to make and really adds a creamy richness to the grits. Gotta have creamy grits. :)
Recently tried making cashew cream with a little lime juice and cilantro in it to swirl a dab into a vegan chili for a party. It really added to the dish.
Iced lattes or mochaccinos
iced coffee floats
Found this. It would adapt well to the hazelnut flavor. Mocha popsicles. http://acozykitchen.com/mocha-popsicles/
As a fan of farro, feta and asparagus, this is a dish is one I will try.
It a steak is only an inch thick, it probably only needs a good sear on both sides (3-4 minutes per side), then remove from the pan and let it rest.
As far as salting goes, salt can draw moisure out if it doesn't have enough time to work it's magic. I usually salt, then let the steak stand for about 45 minutes to bring it to room temperature and to allow the salt to be drawn back into the meat.
But I'll wait for meatguy to weigh in. He'll know.
Great suggestions above.
I looked at the link.
Stir a little into melted butter and pour over vegetables.
Stir into mashed potatoes or use to top a baked potato.
Stir into cooking liquid when making rice or grains.
Blend with some cream and toss with hot pasta.
Add to meatloaf mixture.
Use to marinate or baste shish ke bobs.
Stir into yougurt or sour cream as a dip or spread.
Brush on flatbread or pizza crust before adding toppings.
Use a spoonful to add flavor to a home made salad dressing.
My dream culinary tour would be a circle tour throughout Europe. I would love not only to eat, but learn to prepare food with cooks from each country.
Please report back in another post and let us know if you had success.
Years ago I had very large vegetable and kitchen gardens, which I loved.
In this home I've have very limited sun exposure for the last 10 years, so grew an array of herbs, an assortment of tomatoes and experimented with flowering kale, potatoes, lettuces, radishes, beans and sugar snap peas trellised in pots. Space in the sun is very limited, so tomatoes and herbs always were a priority.
Last year we took down a massive but dying willow and cleared boulders from the site. It is currently covered with over wintered black plastic to kill off all the remnants of weeds and plant materials. We also pulled out a massive amount of established buckthorn along the fence line and laid down a thick barrier of cardboard, hay, landscape fabric and cedar mulch to prevent any sprouts from resurging. I hope to build raised beds in the future, but this year I want to experiment with hay bale gardening and track the light in the yard for long term planning , including fruit trees and edible landscaping.
Since we also host a CSA pick up site, we already have a very generous amount of fresh produce, but I love gardening. There is no such thing as too many fresh herbs and tomatoes! :)
We use thin, flexible mats that can go into the dishwasher for almost everything. They take up very little storage space. For bread, I love my wood board. For roasts, I have a wood board with routed drain wells.
My basic go-to is with mayo, a little mustard (not too much), dab or horseradish, a pinch of onion powder or minced chives.
I recently had one made with tuna, a hint of anchovy and lemon, parsley and capers. Not your mamma's deviled egg, but it sure was delicious. Another had finely chopped piquillo peppers in it. It was divine.
But really, I don't think I've EVER had a deviled egg I didn't like. Not matter how it was made.